This well seasoned slow cooker chili makes a big batch, and it's packed with beef and spices. Feel free to add some jalapeno peppers for a little more kick, and serve it with your favorite cornbread, hot out of the oven.
- 4 pounds ground beef
- 4 cloves garlic, finely minced
- 1 large onion, chopped
- 1 can (4 ounces) chopped mild green chile peppers, undrained
- 2 cans (14.5 ounces each) diced tomatoes, undrained
- 4 tablespoons chili powder
- 1 teaspoon ancho chili powder, optional
- 1 teaspoon ground cumin
- 1 teaspoon salt, or to taste
- 1/4 teaspoon fresh ground pepper
- 1/2 cup water or beef broth
- 2 tablespoons cornmeal
In a large skillet over medium-high heat, cook the ground beef, stirring and breaking up large chunks, until no longer pink. You will probably need to brown the beef in batches. Transfer the ground beef to the slow cooker with the minced garlic, chopped onion, chile peppers, tomatoes, chili powders, cumin, salt, pepper, water or broth, and cornmeal. Stir to combine. Cover and cook on LOW for 7 to 9 hours, checking and stirring about halfway through cooking time. Add a little more water if needed. Serve with cornbread and a tossed salad.
Serves 8 to 10.
More Chili Recipes
Chicken, Sausage, and White Bean Chili
Ground Beef and Black Bean Chili
Spicy Ground Beef Chili
Chili Con Carne